Pumpkin Truffles

Directions

• To make the pumpkin puree, cut up a pumpkin and discard seeds and skin.
• Roast the pumpkin in the oven on 200°C with 1 tsp coconut oil for 45-60 mins until nicely cooked.
• Take out of the oven and blend it to a pulp.
• Place this in a sieve and let the excess water drain out for up to over an hour.
• In a blender, blend together 130g pumpkin puree, coconut butter, honey, vanilla extract, cinnamon, and salt until well combined.
• Place this mixture in the fridge for around 30 minutes to cool.
• Once cooled, roll the mixture into truffle-sized balls and then place in the freezer for up to 1 hour to harden.
• Using a glass bowl, place it over the top of a pan with 1 inch of water in the pan on medium heat. Make sure the water isn’t touching the glass bowl.
• Break the chocolate into the bowl and allow it to melt slowly. Take off the heat once melted.
• Then take out your balls from the freezer and one by one coat them in the chocolate using a fork to lift out and then place on a sheet of baking paper to set.
• Once all of them are coated, place them in the fridge to set fully.